With strawberries in season, I've been trying to find as many strawberry dessert recipes as possible. I can never resist buying the four pound box of strawberries, but then I can never eat them all.
I found this recipe for Strawberry Shortcake cookies from Pink Parsley that looked oh-so pretty. I love how strawberries make desserts look.
When I looked at the recipe, I thought that it looked very similar to a scone recipe. Sure enough, these little cookies taste a lot like scones. They reminded me more of mini scones rather than mini shortcakes. But they still taste good.
Strawberry Shortcake Cookies (adapted from Pink Parsley, recipe from Martha Stewart Living)
makes about 3 dozen cookies
- 12 ounces strawberries, hulled and diced into 1/4-inch pieces (about 2 cups)
- 1-2 teaspoons freshly squeezed lemon juice
- 1/2 cup plus 2 Tablespoons granulated sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 ounces (6 Tablespoons) cold, unsalted butter, cut into small pieces
- 2/3 cup heavy cream
- coarse sugar, for sprinkling
1. Preheat the oven to 375. Line 2 baking sheets with parchment paper.
2. Combine strawberries, lemon juice, and 2 Tablespoons of granulated sugar in a medium bowl. Set aside.
3. Whisk together the flour, remaining sugar, baking powder, and salt in a
large bowl. Using a pastry cutter, cut in the butter to the flour
mixture until coarse crumbs are formed. You can also use your
fingers. Stir in the heavy cream until the dough starts to come
together, then gently fold in strawberries.
4. Using a 1-1/2 inch cookie scoop, drop dough onto cookie sheets, evenly
spaced apart. Sprinkle with coarse sugar. Bake for about 15 minutes, or
until cookies are golden brown. Transfer to a wire rack to cool